8 Lovely Lavender Recipes: Lavender-Marinated Chicken and Mizuna Salad with Kiwi-Lavender Vinigairette


| June/July 2002





Serves 4

For a refreshing summer salad, add lavender to a chicken marinade and combine it with kiwi in a vinaigrette splash for a meal you won’t soon forget.

• 2 tablespoons olive oil
• 1/4 cup finely chopped onion
• 2 tablespoons fresh lavender buds
• 2 fresh kiwi fruit, peeled and mashed
• 1 cup orange juice
• 4 chicken breasts
• 4 tablespoons fresh lime juice
• 1/2 cup olive oil
• 4 cups mixed salad greens
• Salt, to taste

1. In a small skillet, heat the 2 tablespoons oil; add the onion and cook over medium-low heat until very soft, about 15 minutes.

2. Remove from heat and spoon into a large, shallow baking dish. Stir in the lavender, kiwi, and orange juice; whisk to combine.

3. Lay chicken breasts in marinade, cover, and set aside in refrigerator for 3 to 4 hours, turning occasionally.

4. Lift chicken breasts from the marinade and place them in a lightly oiled baking pan. Cover with foil and bake at 350°F for 45 to 50 minutes, or until juices run clear and chicken is cooked through.





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